Sunday, March 22, 2015

Indian Curried Cauliflower

Why is Indian food so appealing? Recent research explains that, whereas Western recipes tend to use ingredients that complement each other, Asian foods blend a spice palette of opposites - sweet versus savory and mild versus hot - to create intoxicating aromas, stunning colors, and pungent flavors.

This Indian Curried Cauliflower* is so good that twice I started eating it before I could get my camera gear out. It's also packed with nutritious vitamins, brain boosters, and anti-inflammatories. Enjoy!


1 medium head cauliflower

1 tablespoon coconut oil
1 tablespoon ghee

1/2 teaspoon turmeric powder
1/2 teaspoon ginger powder
1/4 teaspoon fine sea salt

1 tablespoon coconut aminos


1. Wash the cauliflower and remove the center stem. Cut the florets into bite-sized pieces and set aside in a bowl.

2. Heat the oils in a large frying pan until hot. Add the cauliflower, turmeric, ginger and sea salt; quickly mix well.  The heat allows the spices to release their flavors and the cauliflower to char (get dark spots). Turn the pieces with tongs or stir with a spoon to char the other side - about 2-4 minutes total. 

3. Cover the pan with a tight lid (do not add water) and allow the cauliflower to steam on low heat for 8 -10 minutes, stirring occasionally. The cauliflower is done when a fork slides in easily.

4. Add the coconut aminos and stir until heated through, about 1 minute. Taste for salt and spices.

4. Serve immediately as a side dish or main course. 

#paleo #cauliflower #curry #Indian #glutenfree #nondairy #autoimmune  

*Recipe from The Autoimmune Paleo Cookbook by Mickey Trescott, NTP

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